-
1
In a large pot of water, combine the crab boil, 1 teaspoon of salt, the quartered lemon, and 6 cups of water.
-
2
Bring to a boil over high heat and boil for 5 minutes.
-
3
Add the shrimp and cook until pink and cooked through, 1 to 2 minutes.
-
4
Drain in a colander.
-
5
In a large bowl, combine the Creole mustard, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes.
-
6
Whisk in the vinegar to combine.
-
7
In a steady stream, whisk in the oil until emulsified.
-
8
Add the garlic and bay leaf.
-
9
Place the shrimp in a glass baking dish and cover with the marinade.
-
10
Toss with the onions and lemon slices to evenly distribute.
-
11
Cover tightly with plastic wrap and refrigerate for 12 to 24 hours before serving.
-
12
Preheat a grill.
-
13
Prepare pizza dough and roll out into 4 (6-inch) rounds.
-
14
Brush the dough with oil and place on the grill.
-
15
Cook for about 3 minutes per side, until cooked through.
-
16
Chop arugula and toss with olive oil, lemon juice and salt and pepper.
-
17
Place the arugula on top of the pizza dough and top with shrimp.
-
18
In the bowl of an electric mixer, whisk together the yeast, sugar, water and lard to make a paste.
-
19
Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides of the bowl.
-
20
Grease the bowl with olive oil and place the dough back in the bowl.
-
21
Cover the bowl with plastic wrap and let the dough rise until double in size, about 1 hour.
-
22
Turn the dough out onto a floured surface and divide the dough into 4 pieces.
-
23
Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes.
-
24
The dough is ready to be shaped.
